Milk allergens end up in food and beverage more often than other common allergens, an auditing firm has found.
UK-based Serve Legal discovered the pass rate for dairy allergens is significantly lower (51%) than the industry average (73%). The company conducts over 200,000 audits per year across the UK and Ireland.
The latest data – covering year 2024 – suggests manufacturers and food businesses are neglecting the impacts of milk allergies, which can range from mild to life-threatening.
“We audit businesses across all sectors, from large hospitality chains to smaller cafes and bakeries,” Serve Legal CEO, Ed Heaver, told us. “What’s striking is that the same gaps in dairy allergen compliance are showing up time and again.
“Our data shows that the issue of lower dairy compliance isn’t confined to a specific market or region – and the scale of it suggests this is a much bigger and more widespread problem than many realize.”
This pattern extends to supermarket cafés and bakeries, he added.
Compliance rates vary depending on the time of day and day of the week too, the company found. “Evenings and weekends typically bring higher customer traffic, which can stretch staff resources,” Heaver said. “These times also often involve part-time or less experienced staff, which can lead to gaps in training and awareness when it comes to allergen safety.
“Our data shows a clear drop in compliance – from 82% in the mornings to just 47% in the evenings; and down to 45% on Saturdays.”
Ed Heaver, Serve Legal
“This trend isn’t exclusive to dairy either – we’ve seen similar patterns across other allergens and even in our wider audit programmes – including age-verification compliance,” he added.
So why does dairy allergen control appear to be laxer? From surface contamination to staff downplaying genuine allergies, there are several factors.
“One of the big challenges here is the rise of dietary trends like veganism and lactose-free requests, which can cause confusion – staff might assume it’s a lifestyle choice rather than a potentially life-threatening allergy,” the chief executive said.
“Cross-contamination is another major risk - for instance, something as simple as an improperly-cleaned blender used for a milkshake can be just as dangerous as a visible allergen like nuts on a dessert.
“It all comes down to raising awareness about these hidden dangers, and emphasising rigorous checks and processes are always followed.”
He added that in recent years, tragic incidents caused by poor dairy allergen management and cross-contamination have resulted in fatalities. “Part of the problem is that dairy isn’t always viewed with the same seriousness as more universally allergens like nuts or soy.
Milk allergies affect approximately 0.5% of adults in the UK, or roughly 347,310 people.
Source: Anaphylaxis UK
“On top of that, a growing societal shift towards veganism or lactose free diets may contribute to confusion, leading staff to treat dairy allergies as a lifestyle choice rather than a serious health risk.
“This misunderstanding is likely playing a part in the dip we’re seeing in compliance.”
So what should food manufacturers and caterers be addressing to boost compliance rates?
“Foodservice providers should focus on education to eliminate misconceptions around allergen management and dietary preferences, improve labelling and communication, and implement rigorous cleaning and preparation procedures,” Heaver said.
“Continuous audits and feedback loops play a crucial role in ensuring ongoing compliance. Regular audit programmes help retailers monitor the effectiveness of training initiatives, promptly identify flaws or gaps in knowledge, and take corrective action to address them.”
